Pork Chops with Miso Butter
with roasted Brussels sprouts and carrots
Our entire community loves any meal with miso butter, so we kept this one simple. The seared pork chops and vegetable mix on the side are a great combination for fall, but the savory miso butter really takes it all up a notch.
- Butter - 4 Tbsp
- Cilantro leaves - 2 tsp , chopped
- Miso paste - 1 1/2 Tbsp
- Lime juice - 1 tsp
- Pork chops, boneless or bone-in - 4
- Oil, cooking - 1 Tbsp
- Foil - for cooking
- Brussels sprouts - 1 lb , trimmed and sliced
- Carrots - 1 lb , sliced
- Oil, cooking - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Coriander, ground - 1/2 tsp
- Lemon juice - 2 tsp
Make miso butter - (If prepping right before cooking, get oven heating first.) Soften butter in microwave for ~10 seconds. Chop cilantro. Mash miso, lime juice, and cilantro into softened butter. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
Brussels sprouts / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Pork - Season pork with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
Heat oven to 425F / 218C.
Toss Brussels sprouts and carrots with oil (portion for vegetables), mustard, ground coriander, and some salt and pepper. Spread out on a sheet pan and roast, shaking the pan halfway through cooking, until tender, 15 to 22 minutes.
While vegetables are cooking, heat a grill pan or skillet with oil (portion for pork) over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
Squeeze lemon juice over vegetables.
Spoon miso butter over warm pork chops. Serve vegetables on the side.